## Selected Physical and Chemical Characteristics of Eggs Laid by Hens Fed Diets with Different Levels of Hybrid Rye

### Ewelina Węsierska , Katarzyna Niemczyńska , Małgorzata Pasternak , Anna Arczewska-Włosek

#### Abstract

The aim of the study was to evaluate the effect of different levels of dietary hybrid rye on eggs laid by Isa Brown laying hens and their quality, such as physical parameters, nutritional value (basic chemical composition, cholesterol content, fatty acid profile) as well as safety (microbiological purity). A total of 72 Isa Brown hens aged 26 weeks were allocated to 3 groups fed with 0%, 15% and 25% levels of hybrid rye in their diet up to week 50. At week 50, 72 eggs per group were collected for analysis. The 25% rye level had no significant effect on most of the examined physical parameters; however, a tendency to heavier eggs in this group was noted. An increased rye level resulted in lighter yolks with a lowered share of redness and yellowness compared to those obtained from hens fed a control diet. The administration of 25% of rye in the diet influenced the basic chemical composition of the yolks by increasing the water content and reducing the fat content, but with no significant effect on the contents of ash, chlorides and cholesterol. The sum of saturated fatty acids in yolks decreased along with the increase in dietary rye level while the sum of mono- and polyunsaturated fatty acids increased. Moreover, a lowered ratio of ω-6: ω-3 fatty acids was found with dietary rye level increases.
 Author Journal series Annals of Animal Science, ISSN 1642-3402, e-ISSN 2300-8733, (N/A 100 pkt) Issue year 2019 Vol 19 No 4 Pages 1009-1020 Publication size in sheets 0.55 Keywords in English rye grains; egg quality; fatty acid profile ASJC Classification 3403 Food Animals; 3404 Small Animals; 1103 Animal Science and Zoology DOI DOI:10.2478/aoas-2019-0028 URL https://content.sciendo.com/configurable/contentpage/journals$002faoas$002f19$002f4$002farticle-p1009.xml Language en angielski License Journal (articles only); author's original; Uznanie Autorstwa - Użycie Niekomercyjne - Bez utworów zależnych (CC-BY-NC-ND); after publication Score (nominal) 100 Score source journalList Publication indicators WoS Citations = 0; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 0.869; WoS Impact Factor: 2018 = 1.515 (2) - 2018=1.246 (5) Citation count* Additional fields Finansowanie This study was supported by the “ENERGYFEED” grant, contract number BIOSTRATEG/ 297910/12/NCBR/2016, financed by the National Centre for Research and Development, Poland as well as DS-3705/1/KPPZ/2018.
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